Hojicha custard dessert (Print out)

A smooth custard infused with roasted hojicha tea for an earthy, creamy dessert experience.

# What You'll Need:

→ Custard Base

01 - 2 cups whole milk
02 - 1/2 cup heavy cream
03 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags
04 - 1/4 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract

→ Garnish

07 - Whipped cream
08 - Roasted tea leaves or cocoa powder

# How to Make It:

01 - In a saucepan, combine milk and heavy cream. Heat over medium heat until just below simmering, without boiling. Remove from heat, add hojicha tea leaves or bags, and steep for 5-7 minutes. Strain the mixture to remove leaves or bags.
02 - In a mixing bowl, whisk together sugar and eggs until pale and smooth.
03 - Gradually pour the warm hojicha-infused milk into the egg mixture while whisking constantly to prevent curdling. Stir in vanilla extract.
04 - Pour the mixture through a fine sieve into a clean saucepan to ensure a silky, smooth texture.
05 - Cook over low heat, stirring continuously with a spatula, until the custard thickens enough to coat the back of the spoon, approximately 5-7 minutes. Do not allow the mixture to boil.
06 - Remove from heat and pour into serving glasses or ramekins. Allow to cool to room temperature before proceeding to chill.
07 - Refrigerate for at least 2 hours until the pudding is fully set.
08 - Top with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired.

# Expert Advice:

01 -
  • It tastes like a proper Japanese tea house moment but takes only 10 minutes of actual cooking time.
  • The custard's velvety texture comes together without any fussy techniques or special equipment.
  • Hojicha's earthy, toasted flavor feels sophisticated yet deeply comforting on the tongue.
02 -
  • The custard will seem thin when you remove it from heat—this is normal and actually correct, because it thickens significantly as it cools, and if you cook it until it feels thick on the stove, it'll be rubbery when chilled.
  • Hojicha powder and loose leaf tea behave differently, so don't swap them 1:1; powder gets whisked into the liquid instead of steeped and strained, saving you a step but changing the texture slightly.
03 -
  • If your custard breaks or gets grainy during cooking, pour it through a fine mesh strainer into a blender, blend it smooth, and push it through the strainer one more time—it won't be quite as silky, but it'll be saved.
  • The hojicha flavor gets muted by sugar and cream, so don't be shy with the steeping time; a slightly strong tea base ensures the roasted depth comes through in the finished pudding.
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